Cured Sous Vide Pork Belly Recipe

Recipe By Slurrp

Cured Sous Vide Pork Belly is a delicious and tender dish that is perfect for any occasion. The pork belly is first cured with a mixture of salt, sugar, and spices to enhance its flavor. It is then cooked sous vide, which ensures that the meat is cooked evenly and retains its moisture. The result is a melt-in-your-mouth pork belly with a crispy skin and a rich, savory flavor.

4.8
23 Rating -
Rate
Non Vegdiet
1 day 2hr 30minstotal
1 day 2hr 30m.total
Cured Sous Vide Pork Belly
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ingredients serve

Ingredients for Cured Sous Vide Pork Belly Recipe

  • 1/2 pound Pork Belly
  • 0.06 cup Salt
  • 0.06 cup Sugar
  • 1/4 tablespoon Black Pepper
  • 1/4 tablespoon Paprika
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Onion Powder

Directions: Cured Sous Vide Pork Belly Recipe

Cooking Directions

  • STEP 1.In a bowl, mix together salt, sugar, and spices to make the curing mixture.
  • STEP 2.Rub the curing mixture all over the pork belly, making sure to coat it evenly.
  • STEP 3.Place the pork belly in a vacuum-sealed bag and seal it.
  • STEP 4.Preheat the sous vide water bath to 155°F (68°C).
  • STEP 5.Place the sealed bag of pork belly in the water bath and cook for 12 hours.
  • STEP 6.Once cooked, remove the pork belly from the bag and pat it dry with paper towels.
  • STEP 7.Heat a skillet over medium-high heat and sear the pork belly on all sides until crispy.
  • STEP 8.Slice the pork belly and serve it hot.
  • STEP 9.Enjoy!

Cooking Tips

  • You can adjust the curing mixture to your taste by adding more or less salt, sugar, or spices.
  • For extra flavor, you can add herbs or garlic to the curing mixture.
  • If you don't have a vacuum sealer, you can use a zip-top bag and remove the air using the water displacement method.

Storage and Serving

  • Leftover pork belly can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the pork belly in a preheated oven at 350°F (175°C) for about 10 minutes.
  • Serve the cured sous vide pork belly as an appetizer, main course, or in sandwiches.
Nutrition
value
723
calories per serving
30 g Fat36 g Protein70 g Carbs15 g FiberOther

Current Totals

  • Fat
    30g
  • Protein
    36g
  • Carbs
    70g
  • Fiber
    15g

MacroNutrients

  • Carbs
    70g
  • Protein
    36g
  • Fiber
    15g

Fats

  • Fat
    30g

Vitamins & Minerals

  • Calcium
    181mg
  • Iron
    9mg
  • Vitamin A
    4482mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    80mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    12mg
  • Vitamin E
    4mg
  • Copper
    2mcg
  • Magnesium
    133mg
  • Manganese
    2mg
  • Phosphorus
    392mg
  • Selenium
    69mcg
  • Zinc
    6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp